Butternut Squash Apple Soup
Ingredients
- 1/4 cup bacon, reserved for garnish
- 2 tablespoons bacon drippings
- 1 medium onion, chopped
- 1/2 teaspoon allspice
- 1 medium butternut squash, diced
- 2 large apples, peeled, cored, and diced
- 4 cups chicken broth
- 1 cup heavy cream
- to taste salt and pepper
Instructions
- Heat the bacon over medium heat in a large pot or Dutch oven. Once the bacon turns crispy, remove about ΒΌ of the bacon and set it aside.
- Add onions and fry in the bacon drippings. Stir in the allspice.
- Add the diced butternut squash and apples. Stir well to combine with the bacon and onions. Cover with a lid and simmer for 1-2 minutes.
- Pour the chicken broth and the heavy cream into the pot. Place the lid back on and bring the soup to a rapid boil. Reduce the heat and simmer for 10-15 or until the butternut squash and apples are tender.
- Use an immersion blender and puree the soup until smooth. Season to taste with salt and pepper. Serve immediately and garnish with reserved bacon bits.
